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Portobello Pesto Caprese

Portobello Pizza Caps

Portobello Mushroom Pizza Caps
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 4 Portobello Mushroom caps
  • 1/4 cup of extra virgin olive oil
  • 2 Tablespoons of Pesto
  • 4 slices of fresh mozzarella cheese
  • Salt & Pepper to Taste
  • Fresh Basil
  • Extra Grated Cheese
  • CAPRESE PESTO PIZZA
  • 4 slices of Campari Tomatoes
  • RICOTTA PESTO PIZZA
  • 1/2 cup Ricotta Cheese mixed with pesto
  • 4 Sundried Tomatoes Roughly Chopped

Instructions
 

  • Preheat oven to 425 f
  • Clean and remove stem;brush with EVOO; season with salt & Pepper; place on a greased cookie sheet open side down for about 10 mins; flip over for another 3-4 mins.
  • CAPRESE PIZZA CAP
  • Spread Pesto on the open side of each mushroom; add a slice of tomato, fresh basil, top with cheese and broil on low until cheese melts.
  • RICOTTA PESTO PIZZA CAP
  • Combine ricotta and pesto; spread over mushroom caps, add chopped sun dried tomatoes, top with fresh basil, mozzarella cheese and bake on top rack for an additional 10 minutes or until cheese melts.

Notes

Sprinkle with grated cheese on top when done.
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